Advertisement
Start Spring Off Right With This Roasted Cauliflower & Pea Salad
Springtime calls for hitting up the farmers market and stocking up on fresh, local vegetables. There's no better way to use your seasonal veggies than with this cauliflower and pea salad from the new cookbook Family: New Vegetarian Comfort Food To Nourish Every Day by Hetty McKinnon.
You'll indulge in the warm, crispy texture of roasted cauliflower, one of our favorite cruciferous vegetables, mixed in with the refreshing pop of peas (frozen or fresh works!) and a hint of slightly sweet microgreens. If you're sick of your go-to salad dressing, you'll be over the moon about topping off this salad with a rejuvenating mint-pea yogurt featuring mint leaves, peas, and Greek yogurt.
If you still don't feel like it's spring, the flavors in this dish can get you there. We hope this inspires you to cook with seasonal vegetables and indulge in some seriously delicious flavors.
Roasted Cauliflower With Peas & Mint-Pea Yogurt
Serves 4
Ingredients
Salad
- 1 cauliflower head cut into large florets
- extra-virgin olive oil
- 1 cup quinoa, rinsed
- 2 cups vegetable stock or water
- 2 cups frozen peas
- 1 cup bean sprouts or microgreens
- ¼ cup mint leaves
- sea salt and black pepper
Mint-Pea Yogurt
- ½ cup frozen peas
- ¼ cup mint leaves, roughly chopped
- 1 cup Greek yogurt
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon maple syrup or honey
- sea salt and black pepper
Method
- Preheat the oven to 400˚F.
- Place the cauliflower florets on a baking sheet and drizzle with olive oil. Roast for 20 to 25 minutes, until tender and golden. Remove from the oven and season with sea salt and black pepper.
- Add the quinoa to a saucepan and pour over the vegetable stock or water. Bring to a boil, then cover, reduce the heat to low, and cook for 15 to 20 minutes, until the quinoa is translucent and has absorbed all the liquid. Remove from the heat and allow to cool for 5 to 10 minutes in the pan. Fluff with a fork.
- Bring a small pot of well-salted water to a boil. Blanch the peas—including the peas for the yogurt sauce—for 60 seconds. Drain and refresh under cold running water until completely cold. Set aside.
- To make the mint-pea yogurt, combine the mint, ½ cup of the blanched peas, and the yogurt in a blender or food processor and blend until smooth. Add the olive oil and maple syrup or honey, season with sea salt and black pepper, and blend until everything is combined.
- Combine the cauliflower, quinoa, and peas, drizzle with some olive oil, and season with sea salt and black pepper. To serve, dollop the pea yogurt all over the cauliflower and top with sprouts or microgreens and mint leaves.
Watch Next
Enjoy some of our favorite clips from classes
Enjoy some of our favorite clips from classes
What Is Meditation?
Mindfulness/Spirituality | Light Watkins
Box Breathing
Mindfulness/Spirituality | Gwen Dittmar
What Breathwork Can Address
Mindfulness/Spirituality | Gwen Dittmar
The 8 Limbs of Yoga - What is Asana?
Yoga | Caley Alyssa
Two Standing Postures to Open Up Tight Hips
Yoga | Caley Alyssa
How Plants Can Optimize Athletic Performance
Nutrition | Rich Roll
What to Eat Before a Workout
Nutrition | Rich Roll
How Ayurveda Helps Us Navigate Modern Life
Nutrition | Sahara Rose
Messages About Love & Relationships
Love & Relationships | Esther Perel
Love Languages
Love & Relationships | Esther Perel
What Is Meditation?
Box Breathing
What Breathwork Can Address
The 8 Limbs of Yoga - What is Asana?
Two Standing Postures to Open Up Tight Hips
How Plants Can Optimize Athletic Performance
What to Eat Before a Workout
How Ayurveda Helps Us Navigate Modern Life
Messages About Love & Relationships
Love Languages
Advertisement
These Peanut Butter Cup Protein Bites Make The Perfect On-The-Go Snack
Molly Knudsen, M.S., RDN
